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4 Comments

  1. Hi Masa & Micheal
    Have been reading your site for years and enjoying everything you write and share about.Thanks for the lovely recipes.
    Maria

  2. Interesting tips, I use a few already. And I have Kuzu in the kitchen for occasional thickening, but found that I prefer to use a tablespoon or so of raw cashew butter instead, usually for sauces. After years of being vegan I’m completely out of practice with baking, but still love a cashew/miso/tamari/coconut milk/nutritional yeast based sauce for quinoa pasta or over beans and rice sometimes. At our house we call it “gravy”.